Easy and hearty slow cooker Italian wedding soup with mini chicken meatballs. A comforting meal perfect for any night of the week.
Prep Time20mins
Cook Time4hrs30mins
Total Time4hrs50mins
Course: Soup
Servings: 8plus
Ingredients
Soup:
3/4Ccarrotschopped
3/4Ccelerychopped
1Cyellow onionchopped
3clovesgarlicminced
2tspdried basil
1tspdried thyme
1tspsalt
1/2tspground black pepper
8Cchicken broth
4Cbaby spinachchopped
1/2Cacini de pepe pasta
Meatballs:
1lbground chicken
1/4CParmesan cheese
1/2Cseasoned breadcrumbs
1/2tspsalt
1/4tspground black pepper
1/2-1tspred pepper flakesoptional
1/2tspgarlic powder
1/2tsponion powder
1large egg
Instructions
Add chopped carrots, celery, onion and minced garlic to the bowl of a 5-6 quart slow cooker. Sprinkle in dried herbs and spices. Top off with chicken broth. Cover and begin cooking for 4 hours on high or low for 8 hours.
Preheat oven to 350°F. Prepare a large baking sheet with parchment paper. Set aside.
In a large bowl, combine meatball ingredients. Using a small cookie scoop, fill scoop half full with meatball mixture. Shape each portion into a smooth ball. Meatballs should be roughly 1-inch wide. Repeat with remaining meatball mixture. Space evenly on prepared baking sheet. Bake for 10-15 minutes. Carefully transfer cooked meatballs to the slow cooker. Cover and continue cooking.
When initial cook time is up, add chopped spinach and pasta. Replace cover and continue cooking for an additional 30 minutes.
Serve warm with freshly grated parmesan cheese.
Notes
Recipe serves roughly 8-10.*Meatballs may be made ahead. If meatballs are frozen, thaw them fully prior to adding to the soup.An original recipe from Baked by Rachel